Gobi Manchurian Recipe

Prepare cauliflower

Wash and drain cauliflower. Cut into medium bite-sized florets, remove excess water and pat dry thoroughly with kitchen paper — dry florets help batter adhere and prevent oil splatter.

Make batter

In a large bowl combine all-purpose flour, cornstarch, rice flour, ginger-garlic paste, chili powder, salt, black pepper and baking soda. Gradually add cold water and whisk to a smooth, thick batter that coats the back of a spoon. Batter should be thick (slightly thicker than pancake batter) so it clings to the florets.

Coat florets

Toss cauliflower florets in the batter, ensuring each floret is evenly coated. Let them rest 5 minutes so batter adheres.

Heat oil

In a heavy-bottomed deep pan, heat vegetable oil to 175–180°C (350–360°F). If you don't have a thermometer, drop a little batter — it should sizzle and rise slowly.

Deep-fry in batches

Fry coated florets in small batches to avoid overcrowding. Fry until golden brown and crisp, about 4–6 minutes per batch depending on size, turning occasionally. Remove with a slotted spoon and drain on paper towels. Maintain oil temperature between batches; if oil gets too hot, lower heat; if too cool, increase slightly.

Optional double-fry for extra crispness

For an extra-crispy texture, fry once until pale golden, drain for 2 minutes, then return to hot oil for a second fry until deep golden and very crisp. Drain again on paper towels.

Prep aromatics and sauces

Separate white and green parts of spring onions. Slice the white parts thinly and chop the green parts for garnish. Mix tomato ketchup, soy sauce, vinegar, chili sauce, brown sugar, 1/4 cup water, salt and black pepper in a small bowl; keep cornstarch slurry (1 tsp cornstarch + 1 tbsp water) ready.

Sauté aromatics

In a large wide skillet or wok, heat 2 tablespoons oil over medium-high heat until shimmering. Add the julienned ginger, minced garlic, and slit green chilies. Stir-fry for 20–30 seconds until fragrant but not browned. Add the sliced white parts of spring onion and diced green bell pepper. Stir-fry for 1–2 minutes; peppers should be slightly tender-crisp.

Add sauces

Reduce heat to medium. Pour the sauce mixture (ketchup/soy/vinegar/chili sauce/sugar mixture) into the pan. Stir and let it simmer for 30 seconds so flavors meld and the mixture warms through.

Thicken sauce

Give the cornstarch slurry a quick stir (it may settle) and pour it into the simmering sauce, stirring constantly. The sauce will thicken within 20–30 seconds to a glossy consistency. If it becomes too thick, add 1–2 tablespoons of water to loosen slightly. Taste and adjust seasoning (more soy for saltiness, more sugar for sweetness, or more chili sauce for heat).

Toss cauliflower in sauce

Turn the heat to high. Add the fried cauliflower florets into the wok and toss gently but quickly to coat every piece with the glossy sauce. Work in small batches if necessary to avoid steaming and soggy florets. Toss only until the sauce evenly coats the florets (about 1 minute).

Finish

Turn off heat. Drizzle sesame oil (optional) and add chopped green parts of spring onions. Give a final quick toss.

Transfer Gobi Manchurian to a serving plate. Sprinkle chopped coriander if using and additional sliced spring onion greens. Serve immediately with lemon wedges on the side for squeezing. Best enjoyed hot as an appetizer, starter, or with fried rice or noodles as part of a meal.